Italian Pasta Salad (Print Version)

A colorful Italian Pasta Salad with bowtie pasta, salami, mozzarella, vegetables, and a tangy homemade dressing.

# Ingredients:

For the salad

01 - 12 oz (340 g) bowtie pasta, also called farfalle
02 - 1 tablespoon kosher salt, for the pasta water
03 - 1 teaspoon olive oil, for cooling the pasta
04 - 1 1/2 cups (225 g) cherry tomatoes, halved
05 - 1 cup (130 g) English cucumber, diced
06 - 3/4 cup (110 g) red or yellow bell pepper, diced
07 - 1/2 cup (55 g) thinly sliced red onion
08 - 1/2 cup (75 g) sliced black olives, drained
09 - 1 cup (170 g) mozzarella pearls, drained
10 - 1 cup (115 g) Colby jack cheese, cubed
11 - 4 oz (115 g) Genoa salami, sliced or diced
12 - 2 oz (55 g) pepperoni, halved
13 - 1/4 cup chopped fresh parsley or basil

For the Italian dressing

14 - 1/2 cup (120 ml) extra-virgin olive oil
15 - 3 tablespoons red wine vinegar
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey or sugar
19 - 1 teaspoon Italian seasoning
20 - 1 small garlic clove, finely grated, or 1/2 teaspoon garlic powder
21 - 1/4 cup (25 g) finely grated parmesan cheese
22 - 1/2 teaspoon kosher salt, plus more to taste
23 - 1/4 teaspoon black pepper

# Instructions:

01 - Bring a large pot of water to a boil and salt it well. Add the bowtie pasta and cook until tender but still holding its shape, about 10-12 minutes or according to the package.
02 - Drain the pasta and rinse under cold water until no steam remains. Shake off excess water, transfer to a large bowl, and toss with 1 teaspoon olive oil.
03 - Whisk olive oil, red wine vinegar, lemon juice, Dijon, honey, Italian seasoning, garlic, parmesan, salt, and pepper until blended and slightly thickened.
04 - Halve the tomatoes, dice the cucumber and bell pepper, slice the onion, drain the olives and mozzarella, and cut the salami, pepperoni, and Colby jack into bite-size pieces.
05 - Add the vegetables, olives, cheeses, salami, pepperoni, and herbs to the cooled pasta. Pour over about three quarters of the dressing and fold gently until coated.
06 - Cover and refrigerate for at least 1 hour. Before serving, toss again and add the remaining dressing as needed. Taste and adjust salt, pepper, or lemon juice.

# Notes:

01 - Chill at least 1 hour before serving for better flavor.
02 - Reserve a little dressing to refresh the salad after chilling.
03 - Best served cold or cool room temperature.

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